Anonymous Tue May 23 19:37:47 2006

2 teaspoons cumin

2 teaspoons chili powder

1/8 teaspoon cinnamon

2 tablespoon olive oil

1/4 cup fresh lime juice

1/4 cup balsamic vinegar

2 tablespoon molasses

2 tablespoon fresh oregano -- chopped

1 tablespoon minced garlic

1-1/2 pounds flank steaks -- or tri-tip

Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high

heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and

garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4

hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill.

Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8

minutes per side for medium-rare, until meat thermometer inserted in thickest part

reaches 160F. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean

salsa. Makes 6 servings